Konbu Dashi Recipe(kelp broth)

Kombu dashi is the cornerstone of Japanese cuisine, bringing a deep, savory flavor known as "umami" to countless dishes. In Japan, dashi is the foundation for everything from miso soup to ramen, enhancing the natural flavors of ingredients while maintaining a delicate balance. It's a simple yet fundamental element that defines the flavor of traditional Japanese dishes.

For those new to Japanese cooking, kombu dashi offers an easy way to experience authentic flavors at home. Made from dried kombu seaweed, this broth captures the essence of the ocean in a way that's both light and satisfying. It's a vegetarian-friendly broth that pairs well with a variety of dishes, making it versatile for many types of cuisine beyond Japanese.

How to make kombu dashi (kelp broth)

[Total time]

1 hour

[Ingredients] Serves 4

1. kombu (dried kelp) 10g
2. water 1ℓ

Suggested shelf life: can be refrigerated for up to 1 week.

There are two ways to extract kombu dashi: mizudashi and boiling. For the mizudashi method, simply fill a container with water, add dried kombu, and soak overnight in the refrigerator.

"There are two ways to extract kombu dashi: mizudashi and boiling. For the mizudashi method, simply fill a container with water, add dried kombu, and leave to soak overnight in the refrigerator. In this article, we will show you how to extract dashi by boiling the water instead of soaking it.

[Step1]

Cut the dried kelp into pieces that will fit in the pot and gently wipe the surface with a damp cloth to remove any dust or impurities.

[Step2]

Place the dried kelp in a pot of water and let it sit for 30 minutes to allow the flavors to begin extracting.

[Step3]

Slowly heat the water over a low to medium heat for about 10 minutes, making sure not to let it boil.

[Step4]

There is also a method where you maintain the water at 60°C for about 30 minutes and then bring it to a boil, but in this recipe, we will heat the water until just before it starts boiling.

Boiling the water can cause unwanted bitterness, so as soon as you see small bubbles forming, turn off the heat and remove the kombu.